Breakfast Crepes

By , Josh Capon

Published January 03, 2017

(B&B Winepub)

Start your day off right with these breakfast crepes from B&B Winepub's executive chef Josh Capon.

Cook Time:8 min

Prep Time:30 min

Total Time:38 min

Servings: 6

1/4 cup flour

1/2 cup milk

2 Eggs

Pinch salt

1 tablespoon melted butter

1 pound baby spinach cooked, squeezed dry

1 pint milk

1/4 pound butter

4 ounce all purpose flour

Pinch grated nutmeg

Salt and pepper to taste

6 Crepes

Béchamel sauce

4 ounce sliced country ham

4 ounce sliced gruyere

6 Eggs

Olive oil

Whisk ½ cup milk into ¼ cup of flour along with the pinch of salt. Add eggs one at a time than strain through a fine strainer. Add melted butter.

Heat a 12 inch non stick pan over med-high heat. Add 1 tsp olive oil.

With a 2 oz ladle add batter to the pan and swirl around evenly.

When the edges start to turn brown flip using a rubber spatula and continue to cook for about 20 seconds. Remove from the pan onto a serving plate.

Repeat this step until you have used all of the batter stacking the crepes on top of one another. You should have 6 crepes.

Melt ¼ lb butter in a saucepan.

Whisk in flour to get the consistency of wet sand. Cook for 10 minutes.

Bring milk to a simmer.

Whisk in butter flour mixture little at a time until thick.

Mix béchamel into spinach and season to taste with salt , pepper and nutmeg.

To assemble, spread creamed spinach onto half side of the crepe. Add a slice of ham and two slices of gruyere. Close to form half moons.

Put crepe in a 350 degree oven for about 8 minutes.

Meanwhile heat a six inch non-stick pan with one tsp of olive oil.

Crack egg into pan season with salt and pepper and fry on low heat until the whites are set. About 5 minutes.

To serve, take crepe out of oven and put on a plate. Top with the egg and serve

https://www.foxnews.com/food-drink/breakfast-crepes